Eggplant Agrodolce
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Eggplant Agrodolce
Recipe By Michael Weldon
Ingredients
2 large eggplants, cut in half lengthways and flesh scored
Squeaky Gate extra virgin olive oil
sea salt
Agrodolce
1 large red onion, diced
2 garlic cloves, sliced thinly
½ tsp Coles chilli flakes
1 cup red wine vinegar
½ cup brown sugar
1 cup raisins
1 cup toasted pine nuts
½ bunch parsley, chopped
Squeaky Gate extra virgin olive oil
sea salt
Method
Preheat an oven to 180 degrees (C).
Dress the cut side of the eggplants with olive oil and sea salt.
Place flesh side down in a frypan or a griddle pan over medium-high heat and cook until the eggplant is charred on the outside and soft in the middle.
In a frypan over a medium - high heat, warm a good glug of olive oil. Add in the onion with a pinch of salt and cook until soft without getting any colour on them. Add the garlic and cook for a further minute. Add the chilli flakes and quickly toast.
Add the vinegar, sugar and raisins, cook until the vinegar is reduced and the raisins pump. Turn the heat down to low and add in the pine nuts. Cook gently until the sauce thickens.
To serve, add the parsley into the agrodolce and mix through. Lay the eggplant onto a platter and dress in the sauce.
